Herbed Stuffing compliments that gorgeously browned and moist turkey sitting center stage on your Thanksgiving table. Perhaps we could even call it the co-star of this annual performance. Let’s not disappoint our audience of loved ones! This is a variation one I acquired years ago through Pampered Chef for when I was a consultant. I have tweaked it a bit based on my family’s preferences as you could by adding your favorite mixers. Maybe you would prefer some pecans, mushrooms, chestnuts or turkey giblets. For a local favorite spin, you could try our Eastern Shore Herbed Oyster Dressing. It truly is a savory treat. Use whatever would make them content.
Simple, fresh ingredients can be used or substitute 1 teaspoon of dried herbs as their replacement. Start the prep by chopping the herbs, if using, along with the celery and onion.
Slice apple in half then core it. I use a melon baller tool to quickly do this. Then, slice the apple thinly. Dice the slices. In a skillet, cook the sausage until crumbled and no longer pink. Remove it from the pan and set aside. Melt the butter in he same pan and sauté celery and onion until soft. The butter, when melted, will help remove any sausage bits and flavoring which may remain. Toss herbs in bread cubes. Then, gently toss vegetable mixture, sausage, apples, cranberries(optional) and broth into bread cubes. Continue to stir to distribute veggies and to help bread cubes absorb the broth.,
This mixture shows cranberries, either fresh or of the Craisin variety added for color and an added taste. This, of course, is optional. Some pictures on this posting will show the cranberry and dried herb options.
Spoon stuffing into prepared pan and bake foil-covered for 30 minutes.
Remove the foil and cook for an additional 20-30 minutes until lightly golden in color. You will love its savory flavor! Dig in…..like now before anyone sees you! 
Prep time:
Cook time:
Total time:
Serves: 12 servings
- 1 package(12-oz.) herb-seasoned cubed stuffing
- 1 c. fresh cranberries, finely chopped- OPTIONAL- (or Craisins, if you prefer)
- 1 T. finely chopped fresh rosemary (1 t. dried)
- 1 T. finely chopped fresh thyme(1 t. dried)
- 1 T. finely chopped fresh sage, (1 t. dried)
- 1 T. finely chopped fresh parsley, (1 t. dried)
- ½ c. butter(1 stick)
- 1 c. finely chopped celery
- 1 c. finely chopped red onion
- 1 large Honeycrisp apple thinly sliced and diced, Granny Smith would work also
- ½ lb. sage sausage, cooked, drained and crumbled
- 3½ c. chicken broth* See Notes-- I like to use Better than Bouillon Roasted Chicken Base.
- Preheat oven to 350 degrees.
- Slice and dice celery, onion and apples.
- In a large bowl or pan, toss together stuffing, seasoning and cranberries(optional).
- In a skillet, cook sausage until crumbled and no longer pink. Place sausage in bowl with stuffing.
- In the same skillet, melt the butter over medium-low heat; scrap up any sausage bits and flavorings left in the pan.
- Saute celery and onion, stirring until tender, about 4-5 minutes.
- Add vegetable mixture, apples and broth to stuffing mixture; toss to evenly distribute ingredients and to absorb the broth.
- Gently spoon stuffing into prepared(sprayed) pan and bake, covered with foil, for 30 minutes.
- Remove foil and bake for about 20-30 more minutes.
- Stuffing should be a light golden brown in color.
